While the toast is still warm, use a sandwich knife to smear 1-1/2 tablespoons of blue cheese on the olive-oil-brushed side of each piece of toast. Arrange the avocado slices over the cheese (half an avocado per piece), season with a bit of salt, and drizzle with a tiny bit of the lemon and oil mixture. In a small bowl, toss the kale with the remaining lemon and oil mixture and mound it on top of the avocado, distributing it evenly between the slices. Drain the radish slices and tuck them among the kale leaves. Sprinkle the pecans over all, and drizzle lightly with honey. (A fork is a great tool for drizzling honey. Gently rewarm your honey if it has become grainy.) Cut the toast slices in half and serve.